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Shakshuka: Meal of my heart.

24 Dec

shakshuka title

So last night we had a heavy metal vomit party. What’s a heavy metal vomit party, you ask? A heavy metal vomit party is a party in which people drink a lot, listen to heavy metal, maybe they punch each other just for fun, etc. It’s what I picture an Anthrax after-party would look like. Only, we didn’t have any heavy metal and there were no dudes in leather and chains punching each other just for funsies,. We did, however, have lots of vomit as the kiddo had a bout of food poisoning. Why oh why are you talking about this on a food blog, you might find yourself asking? Because I’m in a weird place that can only be described as halfway between delirium and the twilight zone. Last night, I slept from 8:30 – 9:30pm, and then again from 12:30 – 1:30am. The rest of the time was spent snuggling with the kiddo and feeding her sips of water, of which she only calls ‘agua’, thank you Miami life and our Spanish-speaking daycare providers. I finally called in the big guns, a.k.a. Dada, at about 5:15 so that I could sleep for a few hours. It was such a shame because yesterday was the first day of my winter break and we had such a wonderful day with my husband’s parents. We drove the 45 minutes to the Bubbe-capitol of the world, also known as Boca Raton, Florida. We went to a science museum, rode a beautiful carousel and had overall joy and merriment. And then, in a classic parenting moment, things switched to disaster on a dime. We were not 5 minutes in the car for our 45 minute drive home when the kiddo let us have it (“it”being everything she had eaten for the past 3 hours). And then, because I’m the world’s greatest mom, when I finally calmed her down and was putting her back into her carseat, I pinched her tiny thigh skin with the seat buckle. That only escalated the crying and general discomfort of our poor kid. This discomfort and vomit continued for roughly 6 more hours from that point. Good times.

And so, at 2:30am, when I was begging for sleep that couldn’t come because I was sharing a bed with a sweaty, uncomfortable toddler, I started thinking about the things you don’t realize you’re going to need when you agree to marry someone. Now bear with me, this has a connection. While I was snuggling with the above-mentioned sweaty toddler, my husband was in our room sleeping. We had agreed that he would sleep during the night and then he would cover me during the day so that I could sleep. When things went to hell earlier in the day, we went back and forth between cracking each other up over the ridiculousness of cleaning vomit off a carseat on the side of a highway off-ramp to biting at each other when she vomited for the 4th time in 3 hours and we had reached our new-parent point of ‘WHAT THE @#$* DO WE DO NOW!?”. But, we never once felt alone in our worried-parent ineptitude because we had each other. When my husband proposed to me in 2009 at the Metropolitan Museum of Art in NYC, I immediately said ‘yes’. I had known I wanted to marry him from the moment we met. But a person has no idea what they’re going to need when they’re down in the fox-hole of food poisoning h*ll because you can’t possibly understand what that foxhole will be like. Heck, you don’t even know that foxhole exists. You just know you’re in love and you’ve really enjoyed life together so far so let’s keep this thing going. Therefore, at 2:30 in the morning, when I was feeding the little one her sips of water, I was thinking about my husband in the other room and how there would be no way in h*ll I would be able to get through any of it without him. Food poisoning comes and goes and it’s really not a big deal in the grand scheme of things. However, the way we work together in these situations is a big deal in the grand scheme of things. I’m not sure of anyone else who could have me laughing like he did at 11pm last night when we knew we had a looooooong sleepless night ahead of us. What I am sure of is that, thank Gd, the food poisoning seems to have come and gone from our home at this point while we remain, lovingly, whole (copious amounts of coffee helps too).

punk-jewhungry-blog

Watch out, she’ll get ya.

Oh, I finally had another post up on The Times of Israel. You can find it here. It’s about growing up and experiencing Christmas with my dad and his family, who just happen to not be Jewish (that should seem obvious, I hope). The following recipe, which was enjoyed yesterday before Food Poisoning 2013, is my interpretation of shakshuka, eggs poached in a delicious, spicy tomato sauce. I first had shakshuka in 2001 when I was studying abroad at Ben Gurion University of the Negev in Beer Sheva, Israel. I went over to a friend’s place for lunch and there she was, cracking eggs directly into what I thought was spaghetti sauce but what I later realized was so much more. Shakshuka can be intimidating if you’ve never had it before but truly, it does not require a lot of skill in the kitchen (this is according to me, at least). It does require patience though as the tomatoes and the peppers need time to get all sugary and flavorful as they sit on a low heat.

Not quite tall enough, but almost there.

Not quite tall enough, but almost there.

You can add anything you want to liven up your shakshuka but for me, I just can’t seem to depart from the addition of feta and cilantro. The flavors compliment each other so nicely. If you are looking for a healthy and flavorful dish for breakfast, lunch and/or dinner, this is it. Heck, some might think it’s even a nice dish for Christmas morning? Maybe?

One might say this would be a perfect Christmas morning breakfast, might one?

One might say this would be a perfect Christmas morning breakfast, might one?

A perfect pair.

A perfect pair.

It's about to get egg-y in here.

It’s about to get egg-y in here.

The following is a completely unnecessary but completely awesome action shot of the first egg being dropped into the shakshuka. Make sure you dig a little hole out for the egg to nestle into before cracking. Mad props to my hubby, who is also my hand model, for indulging me in this one.

Step 1

Step 1

Step Two

Step Two

Step Three

Step Three

Almost There

Almost There

So Close

So Close

Nailed It.

Nailed It.

Shakshuka with Feta and Cilantro

Ingredients:

5 tbsp Olive or Coconut Oil
1 Medium onion, diced
4 Cloves of garlic, diced
1 Red pepper, chopped
1 Green pepper, chopped
1 Can of whole tomatoes
1 Can of diced tomatoes
5 eggs
Kosher salt + pepper to taste
1 tsp, Cumin
Sriracha
Handful of cilantro leaves and stems, diced
Feta cheese (to your discretion)

How’s That Now?

Heat a deep, large skillet or sauté pan on medium. Slowly warm oil in the pan. Add chopped onion, sauté for a few minutes until the onion begin to become a little translucent. Add a dash of salt, pepper and cumin to the onions and stir. Finally, add the garlic and continue to sauté till mixture is fragrant. Next, add the bell peppers and continue sauteeing for another 6 – 8 minutes or until peppers are starting to brown.

Add both cans of tomatoes to pan, stir till blended. Throw in a bit more of the cumin and add some Sriracha to the pan of vegetables. Stir well, and allow mixture to simmer over medium heat for 6 – 8 minutes (you can break apart some of the whole tomatoes at this point too — just push down with a spoon to break them apart a bit). At this point, you can taste the mixture and spice it according to your preferences.

Before cracking each egg into the pan, make a little divot in sauce for egg to go into. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. It’s common shakshuka practice to place 4 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Cover your pan and allow to cook on a simmer for an addition 10 – 15 minutes. Keep an on the eggs to make sure that the yolks remain ‘over easy’ to ‘over medium’. Add the feta, if using, halfway through your last 10 – 15 minutes of cooking. Once done, garnish with cilantro. Enjoy with a big piece of crusty bread.

Pretty, pretty shakshuka

Pretty, pretty shakshuka

Finally, we can eat.

Finally, we can eat.

Kosher Connection Round-Up: Two Ultimate Thanksgivukkah Latke Sandwiches

17 Nov
Challenge Accepted

Challenge Accepted

Traditions.  I’ve been thinking a lot about traditions lately.  My husband and I don’t really have a lot of traditions.  We’ve been together for five years and married for three and I feel strongly that that’s long enough to have some actual traditions but we just don’t have any.  I would assume that part of the reason for this is because in the 5 years we have been together and 3 years of marriage, we’ve lived in a number of cities (Jerusalem, Ann Arbor, and Miami).  We haven’t actually been anywhere long enough to set up shop and cultivate some serious traditions.  I often read or hear about families who have long-standing traditions of this or that and it sounds really, really nice.  I’d like to get me some of those traditions, if you please?

Kids: The eat for 2 minutes and play for 2 hours.

Kids: The eat for 2 minutes and play for 2 hours.

One tradition we won't drop: Mommy and Siona photo shoot on Thanksgiving (this was last year's).

One tradition we won’t drop: Mommy and Siona photo shoot on Thanksgiving (this was last year’s).

Six adults and one child ate all that delicious, homemade grub.

Six adults and one child ate all that delicious, homemade grub.

The closest thing my husband and I have come to an actual tradition is hosting Thanksgiving.  We have hosted every Thanksgiving we’ve had since moving to Miami in December of 2010; all two of them.  Each year we’ve had our dear friends (and fellow food-lovers), Adam and Francine (check out her yummy food blog here) and their son, Matan come for dinner and this year is no exception.  I have such amazingly fond memories of our Miami Thanksgivings that now, with this impending LA move on the horizon, I feel that what was to become a tradition will be bittersweet this year.  Our Miami Thanksgiving is precious.  It’s ballsy to say, but no grandparents are allowed.  It’s just my our urban family and, now that my husband’s brother and his family have moved here, siblings.  But that’s it.  We drink beers, we eat A LOT and let the kids run wild.  I have no doubts that this year will not disappoint.

Composing the Masterpiece

Composing the Masterpiece

Who needs bread?

Who needs bread?

Well folks, I think it’s safe to say that the “Thanksgivukkah” horse is dead.  It is so very, very dead.  But just in case it isn’t quite dead yet, I went ahead and accepted my own challenge of creating the ultimate Thanksgivukkah sandwich.  Actually, because I’m a glutton for punishment, I made TWO Thanksgivukkah sandwiches; one to be created using all those glorious leftovers from your Thanksgiving dinner and the other as a beautiful dessert/breakfast/side dish.  I had posted the question on the Jewhungry Facebook page of whether or not a sandwich with latkes as the ‘bun’ was too much but, come on, if you like Jewhungry on Facebook chances are, you are all in favor of a sandwich that has latkes for a bun (and chances are, we would get along swimmingly).

For the sake of my own sanity, I did not roast an entire turkey from scratch nor did I make a batch of my mom’s stuffing recipe.  Instead, I used turkey tenderloin and organic, kosher instant stuffing.  The savory sandwich was, in a word, ridconulous.  It tasted so so good.  And because I started making them at 7am on Sunday morning, my husband, baby daughter and I ate them for brunch at 11am.  This was a true labor of love.  This month’s Kosher Connection round-up theme was “Thanksgivukkah” and well, what better way to mash-up your Thanksgiving turkey and your Chanukkah latke than an actual mash-up . . . on your plate and in your belly.  Enjoy!

Just in case you need help breaking it down.

Just in case you need help breaking it down.

I think cranberry aioli is really really pretty.

I think cranberry aioli is really really pretty.

Savory Sweet + Russet Potato Thanksgivukkah Sandwich

Ingredients:

Tradition latke recipe found here
Turkey tenderloins
3 Tbsp olive oil
Rubbed sage
Garlic powder
Thyme
Pepper
Stuffing – either homemade or instant will work (you decide)
1/4 Cup mayonnaise
3 Tbsp Canned jellied cranberry sauce w/whole cranberry chunks
1/2  lemon, juiced
Green leaf lettuce
Gravy (for the sake of my sanity and this recipe, I used instant vegetarian gravy)

How?

(I’m assuming you already having stuffing ready for sandwich-making.  This recipe does not include a stuffing recipe but there are PLENTY out there so feel free to Google).

Before you start with the latkes, pre-heat the oven to 400 degrees.  Line a baking sheet with tin foil and set aside.  Wash and dry your turkey tenderloins. Lay side-by-side on the tin foil-lined baking sheet.  Drizzle the tenderloins with olive oil and the dry spices listed above.  Using a basting brush, brush the olive oil and spices so that they are evenly dispersed on the turkey.  Put in oven and roast for 25 – 30 minutes or until juices run clear.  Once finished, set aside.

Find the method for the traditional savory latke recipe here.

Once you have completed making all your latkes, set to the side an start mixing your cranberry aioli.  Combine mayonnaise, cranberry jelly and lemon juice into a bowl and whisk until well combined.  Add more cranberry or mayo for your liking.

For assembly:  My husband and I are big believers in the even-spread and the importance of the art of layering a sandwich (have i mentioned that we are of nerd-like quality?).  Therefore, I recommend the following for composing your latke sandwich:

Latke Side One:  Cranberry aioli and stuffing
Latke Side Two:  Small leaf of lettuce, turkey, gravy

Lay side one onto side two and go. To. Town.

And just in case you have room for dessert . . .

And just in case you have room for dessert . . .

Cinnamon Sweet Potato and Apple Latke Sandwich with Chocolate Gelt and Coconut Milk Whipped Cream {Latke recipe adapted from Smitten Kitchen}

Ingredients:

Find coconut milk whipped cream ingredients and method here.

(Makes 8 – 10 latkes)

3 Medium sweet potatoes
2 large, tart, and firm apples such as Granny Smiths
1 Tbsp lemon juice
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 teaspoon baking powder
2 large eggs
Sunflower oil
Dark chocolate gelt

How:

First, set up a large bowl of ice water in the sink.  You will pour the shredded sweet potatoes and apples in the ice bath immediately after shredding.

Peel and core apples and sweet potatoes.  Using the large holes of a box grater or in a food processor, shred the apples and sweet potatoes (they can be done in the same bowl). Transfer to the ice bath so as to prevent browning.  Let soak for a few minutes while you clean out your food processor.  Next, transfer to a clean dishtowel or cheesecloth sling and wring out as much juice as you can.

Transfer grated sweet potato and apple mixture to a medium bowl and toss with lemon juice. In a small dish, whisk flour, sugar, cinnamon and baking powder and toss with the sweet potatoes and apples, coating them evenly. Whisk eggs in this small dish until lightly beaten and stir into sweet potato-apple-lemon-flour mixture.

Add sunflower oil to a large frying pan that reaches a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. Scoop mixture out with large kitchen spoon (usually I loose the spoon after a while and just get in there with my hands). Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid. (If you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).  Shape the sweet potato/apple mixture into a tightly compacted disk.

Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.

The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.

Continue shaping the latkes in this way, using 2 tablespoons of mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. Remove the latkes from the frying pan and let oil soak on paper towel.

For Assembly of Sandwich:

Place a chocolate gelt coin on each latke.  Top with a dollop of whipped cream and either eat separately or place one on top of the other and, I don’t mean to be redundant, go. To. Town.

Why eat them separately?

Why eat them separately?

Wait for it . . .

Wait for it . . .

When you can make it a sandwich?

When you can make it a sandwich?

Pancakes and Problems: Things get spiced . . . vanilla chai-spiced.

16 Oct

Hello!  It has been AGES since my last post and if you follow this blog, you might be wondering to yourself, “Ummmm, Whit, didn’t you like, make a big deal about unveiling a new and improved, self-hosted blog?”  Yes! I sure did.  Here’s the long of the short of it:  I hired a designer via Etsy.  The designer was less than awesome.  I got my buddy, Yosef from This American Bite on the case but he’s super swamped and I’m anxious to get back to blogging, especially with Thanksgivukkah just around the corner so I made an executive decision to take a step back and hold off until after the holiday season.  Here’s hoping . . .

In the meantime, I’m back to posting and it feels so right.  Since I last posted to this blog, a lot of fun things have happened.  I was asked to become a permanent blogger for the Times of Israel (posts can be found here and here).  I also had another post over at Kveller.com (find it here), was interviewed by the Huffington Post for an article on meditation (that can be found here) and I’ve been asked to do my very first cooking demo for a synagogue here in North Miami Beach (details to follow).  I’ve also been swamped at work, took the family and went to LA for 3 days and hosted our very first Simchat Torah Wing Ding (9 lbs. of wings, 4 different kinds of flavors, and lots of hungry friends.  It’s how we Southern Jews celebrate the completion of reading the Torah).  Life has been lovely and chaotic, to say the least.

In all the time since I last posted, I’ve also been doing a lot of reading and of course, a lot of thinking.  Before I stepped off-line for a bit, I wrote a post that sparked a lot of debate/comments/criticism/assumptions.  I had been having a lot of mixed feelings and confusion over my voice as a writer as well as my place on the blogosphere.  The post (found here) was supposed to be about just that–reflections on where I fit in as a blogger as well as a space to vent some frustrations about what can happen when folks make assumptions on the choices other people make or rather, the assumption that other people even HAVE a choice.  Of course, the irony is that it was completely misread as a judgement piece on other people’s choices as well as a knock to mothers who stay at home.  It was celebrated by mama’s who work out of the home and ripped apart by mama’s who work in the home. I was accused of being ‘intense’ (as if that’s a bad thing?).  I was accused of judging people’s choices (an act of which is against everything I believe to be whole and true, both as a social worker and a human being, though I do not claim to be void of the fault of judgement from time to time).  It was rough y’all.

Lazy Sundays

Lazy Sundays

I’ve been reflecting on this piece off and on since I posted it all those months ago.  I take full responsibility for my part in it’s misinterpretation and have been questioning how it was written ever since–was I inarticulate? Could I have been more clear in defining ‘privilege’ as I see it? Should I have even used that word?  And while I was trying to find clarity in the piece by owning it and moving forward, I read two blog posts from two separate bloggers that I felt brought me right back to square one.  The first was from fellow Kveller.com writer, Tamara Reese entitled, “Tell a Friend: You’re a Good Mama” (found here) and “You’re a stay-at-home mom? What do you DO all day?” by Matt Walsh (found here).  The first post was a gorgeous and emotional story about the author’s observations of new parents and how she looked at the mother, who was apologizing to folks in a restaurant for the fact that her newborn was crying, and told her “You’re a good mom”.  Tamara goes on to tell the story of how someone did that for her once and it was all she could do to not break down when she heard it; not realizing she needed to hear it so badly.   Matt Walsh on the other hand, wrote a post proclaiming his love and admiration for his wife, who works in the home as a stay-at-home-mom.  His tone was harsh (that’s OK, it’s his blog. He gets to do that) in that he supports the hell outta his wife and in making the statement that as an employee,we are all just a number.  I don’t disagree with him.  It’s harsh, but I completely agree.  I feel that daily.  But that’s beside the point.  Both of these bloggers mentioned ‘mommy wars’.  Both of these bloggers felt the need to uplift mamas.  They put themselves out there to speak on behalf of an entire population of people who, on the day-to-day basis, feel completely vulnerable and I thought to myself, well, why? Not, ‘Why do women feel vulnerable’.  I get that.  I completely get that.  But why are there ‘mommy wars’ (man, that term makes me want to vomit)?  Why do so many of us bloggers feel the need to go on a rant (me included and yes, I get the irony of this post)? Why do so many of us bloggers feel the need to support or to criticize in the name of mommyhood?  And then I wondered if it was all a vicious cycle. By blogging about parenting and our own experiences with it, in an effort to connect to like-minded parents, do we run the risk of alienating other parents who feel like they don’t fit in line to exactly what it is you’re blogging about.  Meaning, if I blog as a mom who has a full-time job outside of the home as well, is it assumed that I don’t support moms who work full-time inside the home?  Am I aligning myself I didn’t even know it?

I HIGHLY doubt that when my mom was raising two kids in the 80s and 90s she gave two poops about what style of parenting she ascribed to or whether or not she would be ridiculed if she bottle-fed or if co-slept with her baby or not.  Her network of moms were not online but in her community or within her family and when she had a question about something baby-related, she didn’t type it into ‘Google’ and have a million and one confusing and potentially alienating ‘answers’ or blogs pop up touting the benefits of this sleep method or this parenting style.  She was just trying to do the best she could and survive. Dude, that’s what we’re all trying to do, right?

They take self-portraits

They take self-portraits

I worry that, as a blogger, I might be part of the problem.  I might be putting something out there that’s causing the escalation of vulnerability do to the assumption that I know what the hell I’m doing.  I blog about my family and the trials and tribulations I go through as a parent who works outside the home because it’s an outlet but I realize that I have not been clear, and I mean CRYSTAL clear, about one thing—I am not an expert at parenting nor do I claim to be.  I studied early childhood development in social work school but I promise you this, the only thing I’m remotely close to being an expert in when it comes to parenting is parenting my own child and I’m fairly certain that I’m only about 70% expert on that.  I worry that all us bloggers, well, we might be exacerbating an already vulnerable situation—parenting.  I post pictures of my child on Instagram and those pictures are generally of her smiling and being happy.  I don’t post pictures of her when she’s awake at 2AM with a fever or when she’s having a meltdown for some reason because well, a) I don’t have that kind of time and b) I don’t want to post pictures of her in that state.  And yet, I do worry that by only posting us in the golden sunlight of Miami or hipster-ed out in our local coffee shop, I might be exacerbating that thing that might be sparking all these rants or  ‘mommy wars’—- that I’ve got it right and you should be me or that you should at least strive to be as seemingly cool, calm and collected as I am as a parent.

And thus, back to the original point and post.  Folks knee-jerk reacted to that first post.  Folks assumed because I write through one lens that I must be attacking or at least ridiculing the other.  I can’t promise I don’t have a little bit more sympathy for working moms because I can relate more and I don’t fault anyone for assuming that because it’s true and that’s OK. I think we all have junk.  I think we all have guilt; such nasty, nasty guilt, and it makes us vulnerable and it makes us feel like we have to defend our choices.  I also think we are all just trying to do what’s best for the ones we love and are trying to survive.

Sometimes we do a little better than survive :)

Sometimes we do a little better than survive 🙂

Whole Wheat Chai-Spiced Vanilla Pancakes

The players

The players

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1-2 Tbsp honey (you can also use regular ol’ sugar)
  • 2 tsp baking powder
  • 1 Tbsp (and a bit) of vanilla extract
  • 1/2 tsp salt
  • 1 cup almond milk
  • 2 Tbsp coconut oil
  • 1 egg
  • ½  Tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp cardamom
  • ½ tsp ground cloves
  • ½ tsp ground all spice
Hello lovers

Hello lovers

How:

Whisk together flour, honey, baking powder, salt  and spices in a small bowl.   Meanwhile, in a separate bowl, whisk together almond milk, oil, vanilla and egg.  Add flour mixture to liquid mixture and stir just to moisten.  It’s OK if there are a few lumps.  Scoop out pancake batter using an ice scream scoop and pour out onto griddle or large frying pan.  Cook pancakes on a griddle over medium heat.  Pancakes are ready to flip once they start to bubble on top.  Serve hot with big slap of butter.

Don't be afraid to sprinkle that glorious stack of pancakes with a dash of cinnamon.

Don’t be afraid to sprinkle that glorious stack of pancakes with a dash of cinnamon.

Loosing My Hair + A Raw Banana Split Smoothie (together that’s just yum)

18 Jun

One day, in 2006, I was at my desk at work in Chicago, loving life and having fun when I got a phone call from my Dad. It’s rare that my dad calls me in the middle of the work day so I picked up to say “hi”. As soon as he said ‘hi’ back I knew something was up. He had that thing in his voice that lets me know that what he’s about to say is no joke. And, what he said was, unfortunately, no joke. He had called to tell me that his father, my Caw Caw, had died. It was sudden. He was dancing when it happened as he had gotten into ballroom dancing late in life. (He was also an avid cake-maker and took mile long walks every morning. He was amazing). Regardless, it was shocking and I wasn’t prepared. It just so happened to be the week of Thanksgiving and I had plans to drive to Louisville, KY with my cousins that week anyway, but unfortunately, the trip wouldn’t be as lighthearted as expected.

The thing is, I don’t have horrid memories of that week. In fact, I have some really lovely ones. I remember driving with my cousin, Mike, and his wonderful girlfriend (now wife), Dana and my dog, Ted, through a blizzard in order to get to Kentucky. I remember pulling into a Burger King in the midst of that snow storm to get something to eat (this is B. K. — Before Kosher). I remember asking if I could bring Ted in there so he could stay warm and I also remember feeding him chicken fries (sorry Ted) under the table. I remember joking with my step-mother about something that we thought was so funny it’s possible I may have tinkled my pants a little (I’m known to do this from time to time. I own it. What can I say? I’m a hardcore giggler). However, apparently, the stress of that week was more intense than I realized because several weeks later, while at the salon, my stylist noticed something. I had a few bald spots; spots that weren’t there 6 weeks before. This led me to make an appointment with a dermatologist, who subsequently diagnosed me with Alopecia Areata. Alopecia Areata is a common immune disorder that results in the loss of hair in various parts of the body, not just the head. However, for me, it’s the head. My mom, being the incredibly supportive mom that she is, found out everything she could about Alopecia. She also invested in all sorts of hair-growth products to help me get back on track.

Me with My Dad, Grandma Viv and Caw Caw circa 1988

Me with My Dad, Grandma Viv and Caw Caw circa 1988

The irony of an autoimmune disorder is that it gets exacerbated by stress. My dermatologist suspected that the stress of my grandfather’s death kicked my Alopecia into high gear. She told me I would need to be vigilante about my stress levels for the rest of my life while also keeping a close eye on my scalp to make sure I don’t have any bald spots. There’s really nothing I can do if there is one. It’s more like an indication to take a deep breath and slow down. Here’s the thing though, that’s like, really really really hard. I’ve been noticing a lot of hair loss lately and the even greater irony is, of course, that this stresses me out. It’s been really bad lately so I took this week off and have plans to get out of town for two days with a very dear friend. I’m so blessed with a wonderful family, fulfilling job, a creative outlet in my cooking and this blog, but it’s been hard to balance it all and I’m not sure I’ve been good at destressing lately. Part of that de-stressing also involves eating healthy and exercising. I’m also trying to be conscious of eating foods that supposedly help build healthy skin and hair. A lot of research shows that omegas and all those good fats are great for building healthy skin and hair and since it’s summer time and I’ve recently fallen back in love with my Vitamix again (shalom lover), I’m been getting those happy omegas through delicious smoothies. I’m also trying to balance sugar intake while still giving a little, ‘What’s up’ to my sweet tooth so there have been a lot of trial and errors with the sweet smoothie. Below is my ultimate, most favorite recipe so far. You don’t have to have a Vitamix to make — any blender will do. Enjoy!

Sweet Decadence

Sweet Decadence

Raw Banana Split Smoothie

Ingredients

1 Ripe Banana
1/2 Cup, Frozen Strawberries
3 Tbsp, Raw Cocoa Nibs
1/4 Cup, Raw Walnuts*
1 Cup, Almond Milk
1 Tsp, Vanilla Extract
Chia Seeds

Getting Started

Getting Started

This is Getting Good

This is Getting Good

How?

Combine all ingredients into your blender and blend away! I was a naughty girl and topped mine off with some whipped cream but come on guys, it was organic! And I topped it with chia seeds! And raw cocoa nibs! That’s super healthy, right?!

*If you are someone who does not like texture in your smoothies, feel free to omit the walnuts.

Bring It On

Bring It On

It’s All about Brunch: A Guest Post by THE Confident Cook, Hindy G.

7 May

Good Morning Readers!

I hope everyone is doing wonderfully. Things are going well in the Jewhungry kitchen these days.  I’m exhausted but pushing through.  Quick story:  I went to get my haircut last week (I decided the Omer was on Monday as well) and of course, the conversation in the salon quickly turned to food.  I go to a salon that focuses on using only organic products and so the folks that work there tend to lean towards a more ‘green’ lifestyle.  So, when I started talking about the meals I cook for my regular client and mentioned the cauliflower crust pizza, the next thing I know I’m walking out with a trim and two orders for pizza and a quinoa dish of my choosing (I made quinoa ‘meatballs’ and they are delicious. Keep an eye out in a future post).  Business is booming y’all and though it’s a bit overwhelming I can’t help but feel a little excited too.

Speaking of excited, today’s post is a guest post by the one and only Hindy G. from Confident Cook, Hesitant Baker.  Being accepted into the Kosher Connection fold several months ago was a highlight of my blogging life thus far.  Through the KC, I’ve been able to meet and connect and most especially, learn from some incredibly talented and supportive people.  I am so eternally grateful for what this group of people has done for Jewhungry and for my own growth as a cook and a blogger.   One of these amazing folks is Hindy, who ever so kindly accepted my invitation to guest on this blog with the theme of “Mother’s Day brunch”.  Now, this will be my first Mother’s Day and yes, it’s a Hallmark holiday and blah blah blah blah, but, I can’t help but be a little excited. Naturally, our plans for this Sunday revolve around food, as most of our plans tend to do and if you have any hesitation as to what to cook for the amazing mama in your life this Sunday (or any day, let’s be honest), hesitate no more because Hindy has cooked up a delicious breakfast tostada that will knock your socks off! Enjoy!

I'll be celebrating "Mom Life" with this one this Sunday (well, I celebrate mom life with this one every day, to be honest).

I’ll be celebrating “Mom Life” with this one this Sunday (well, I celebrate mom life with this one every day, to be honest).

Thanks to Whitney for asking me to share my cooking with you! I’ve been keeping an eye on JewHungry for a while now, and love what Whitney has to share on parenting and food!

I’d love to be that kind of person who uses the term “brunch” regularly. I really want it to be part of my vocabulary.  You know those people where brunch becomes a verb AND a noun in their life? My reality is that brunch rarely happens in my life. Ever since I became a parent, I have given my mornings away to my children. I’m not complaining. I love what motherhood has given to me. I just miss my lazy Sunday mornings.  Breakfast is my favorite meal and I would love for it to be leisurely – like a brunch should be.

A few years ago, I went back home to Minneapolis, a rare trip without children – to celebrate my sister’s 30th birthday. The weekend of celebrations was amazing and ended with Sunday morning brunch at a fantastic place called Hell’s Kitchen. This breakfast tostada that I’m sharing with you today is inspired by the brunch I had there.  This breakfast is perfect hangover food, but also goes great with a mimosa or a bloody mary, or even a cup of coffee. Not that mothers should be condoning alcohol consumption or hangovers, right? Mothers do deserve some fun once in a while.

These breakfast tostadas would be perfect for a Mother’s Day breakfast. Most of the components can be prepared in advance and then you can save the egg prep for Sunday morning.  I love layered dishes like this one.

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Breakfast Tostadas

Ingredients:

 

1 tbsp. vegetable oil

6 corn tortillas

Refried Bean Layer:

1 tsp. vegetable oil

½ onion, minced

1 can black beans

1 tsp. cumin

1 tsp. salt

1 tsp. chili powder

2 tbsp. vegetable broth

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Guacamole Layer:
2 avocadoes

½ red onion, chopped

1 tsp. garlic powder

1 tsp. ground pepper

juice of ½ lime

1 tsp. cumin

1 tsp. chili powder

Salsa Layer:

1 tomato

½ red onion, chopped

½ red pepper, chopped

½ green pepper, choped

2-3 tbsp. chopped cilantro

juice of 1/2 lime

1 tsp. salt

1 tsp. ground pepper

1 cup of steamed white corn (you can use canned or frozen if you don’t have fresh)

Beans:

1 cup black beans, drained and rinsed

Cheese (optional):

1.5 cups Mexican Blend Cheese, shredded

Eggs:

6 eggs

1 tbsp. butter

Directions:

Pan fry the tortillas in the vegetable oil for a couple minutes on each side. The should be brown and crisp. Drain them on paper towels.

For the refried beans, start by heating up the oil and sautéing the onions and garlic. Add the rest of the refried bean ingredients to the ban and cook for a few minutes. After a few minutes, mash with a potato masher or a fork. It doesn’t have to be completely smooth. I like my refried beans a little chunky.

For the guacamole layer, mash everything together. Taste and add additional seasoning if necessary.

For the salsa layer, chop everything up and mix together.

Drain the beans as indicated and set aside.

I like my eggs sunny side up in this dish. If you want, you could poach or scramble the eggs instead. I love my eggs sunny side up with a runny egg.

While the eggs are cooking, start layering the other pieces. This dish is pretty flexible, but I did fried tortillas then refried beans then a layer of guacamole then a layer of salsa then some shredded cheese and then the eggs. I also like to add a dash of hot sauce over my eggs when serving. I love the way the runny eggs integrate in to everything.

Hope you enjoy! A happy mother’s day to all the parents out there!

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